High Temp Cheese is expertly crafted for cooking and smoky aroma, withstanding temperatures up to 400°F. This versatile cheese is perfect for enhancing a variety of recipes, including sausages, burger patties, and any dish that requires cheese to maintain its shape under heat. This product is available in five delicious varieties: Cheddar, Bleu, Mozzarella, Pepper Jack, and Swiss.
Each variety is pre-diced into convenient 1/4 cubes, ensuring easy use and even distribution in dishes such as summer sausage, cheese franks, and brats. The cheeses maintain a consistent texture and rich flavor, enhancing every bite of your culinary creations. Whether you desire a mild creaminess from Mozzarella, a tangy kick from Bleu, a classic taste with Cheddar, a spicy twist with Pepper Jack, or a nutty flavor from Swiss, this product offers the perfect option for every dish.
For optimal results, it is recommended to use 5-10% cheese in ground meat, approximately 1 lb of cheese per 10-12 lbs of meat. To preserve its high-temperature performance and quality, keep the cheese refrigerated. This product is ideal for both home cooks and professional chefs, making it a necessary addition to any kitchen.
Key Features: Premium High Temp Cheese: Specially crafted to retain its shape during cooking and smoky aroma up to 400°F. Perfect for Sausage Making: Ensures consistent performance and even distribution in ground meat mixtures. Conveniently Pre-Cubed: Easy-to-use 1/4 cubes that add a rich, creamy flavor to recipes.
Versatile and Shelf-Stable: Ideal for various sausage-making needs and reliable for home cooks and professionals. Carefully Packaged for Freshness: Shipped with ice packs to minimize exposure to warmth during transit. This High Temp Cheese is an excellent choice for anyone looking to elevate their culinary creations.
Whether youre a home cook experimenting with new recipes or a professional chef in need of reliable ingredients, this cheese will enhance the flavor and texture of your dishes, ensuring a delightful experience for all.
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